• Preheat oven to 170°C.
• In a bowl, mix the minced turkey, spinach, carrot, and egg together till well-combined.
• Divide the filling into your mini cupcake cases, filling each case till ¾ full.
• Place pupcakes into the oven and bake for 25 minutes.
• While waiting for pupcakes to bake, you can prepare the frosting.
• Wash and peel potato and cut into 3cm cubes.
• Steam or boil potato for about 15 to 20 minutes, or till tender. You can test whether the potatoes
are ready by sticking a fork or knife into the pieces. If it pierces through easily, the potatoes are
ready.
• Remove cooked potatoes and drain liquid.
• Finely chop baby spinach.
• Begin mashing potatoes, adding chopped baby spinach while it's hot to wilt it down and give a
green tinge to the frosting. To achieve a darker green, you can blend in an extra handful of baby
spinach. Leave frosting to cool.
• Once pupcakes are removed from the oven and are cool enough to handle, you can begin
decorating.
• Place frosting in a piping bag, with a piping tip of your choice.
• Pipe frosting onto pupcakes. You can add little treats, such as cranberries or tiny cookies, for added
colour and design.

* Pupcakes can be stored in the fridge for up to two days, or in the freezer for seven days.